Growing up, I absolutely adored Rice Krispie Treats. They were so fun and easy to make with my mom and even better to eat. They were the perfect treat to bring in for birthdays at school or make for any holiday. Years later and I still could go for a good rice krispie treat, especially when I see those delicious, gourmet versions in Disney World at the Main Street Bakery. Hate to disappoint but these treats that are termed “Rice” Krispie Treats have a hefty amount of wheat in them, not quite what you’d think coming from a rice named treat.
Good news though, since going gluten free I’ve been witness to the release of Gluten Free RIce Krispies. I was so excited when I first purchased these but wasn’t overly thrilled with the taste in a bowl of cereal. They are probably pretty decent in treat form, covered in melted marshmallow but I like to stick with a cereal that I love plain or dressed up. Ever since my early gluten free days I’ve loved Chex cereal, from their chocolate, vanilla, and apple cinnamon flavors to rice or corn versions, each are equally as tasty and delicious but even better Gluten Free! I enjoy these so much that I once decided to try my hand at Chex treats rather than the traditional Rice Krispie versions.
These came out amazing! I crushed up the Chex cereal a bit so there were a few whole Chex scattered throughout small and dense cereal bits, all coated with marshmallow. They were incredibly delicious and perfectly gluten free while safely reminding me of the childhood treats that drew a smile many a day. Since my first trial with these I’ve tried many versions since, but one of my favorites combines chocolate and peanut butter. Today I’m introducing you to Gluten Free Chocolate Peanut Butter Chex Treats that remind you of the marshmallow treats that you once enjoyed while you were younger but with a new and delectable flair. FYI these are incredibly simple and easy to make!
Ingredients:
- 14 oz box Chocolate Chex
- 10 oz bag mini marshmallows
- 4 tbsp butter (I use Smart Balance or Land O’Lakes)
- 3 heaping tbsp peanut butter (I like Skippy Natural or Smart Balance)
- Non-stick cooking spray (I use Smart Balance)
Directions:
- Spray 9″ x 13″ baking dish with non-stick cooking spray.
- Add the whole 14 oz box of Chocolate Chex to large mixing bowl. I like to crush them a bit while they are still in their bag so they resemble rice krispie size with some whole Chex still floating around.
- Melt 4 tbsp of gluten free butter in a microwave safe bowl (about 30-60 sec).
- Add 10 oz bag of mini marshmallows to melted butter and stir to coat.
- Melt marshmallows in microwave (about 1 – 1 1/2 minutes). Keep an eye on these in the microwave, as they do expand and can overflow the bowl easily.
- Remove the bowl from the microwave and stir melted marshmallows until smooth.
- Add 3 heaping tbsp of gluten free peanut butter and stir until combined completely with marshmallows. Mixture should be smooth.
- Pour melted marshmallow/peanut butter mixture into Chex and stir to combine, making sure all cereal is coated with marshmallow. This is going to be very sticky; I like to use a spatula and spray it with non-stick spray to limit sticking a bit.
- Scoop sticky marshmallow/cereal mixture into baking dish and use a spatula or spoon sprayed with non-stick spray to press into an even layer.
- Allow mixture to cool and then use a knife (sprayed in non-stick spray) to cut into squares.
- Enjoy!
Okay, my husband’s absolute favorite candy is the peanut butter cup, so I figured he’d be the perfect person to taste these first. And we have a winner; he absolutely loved them! I made these earlier in the morning so he started his day with a sweet treat before work but right when he got home he couldn’t wait to take another nibble! I have to agree, these are fantastic! I too love the legendary chocolate/peanut butter flavor combo so I knew I would love these but I didn’t realize just how tasty they’d be. So if you’re a peanut butter cup or chocolate/peanut butter ice cream fan, give these a try instead for something a bit different!
TIP: I also like to make my Chex Treats dairy free as well for my nephew to enjoy. I simply do this by using his dairy free butter (Earth Balance) instead of my butter. So don’t be afraid to adjust this recipe for a different food allergy for instance a peanut allergy, in which case you could add equal amounts of another type of nut butter like almond or cashew or use pea butter which is a nut-free option that my nephew grew up on.
Sincerely,
Lindsay
- 14 oz box Chocolate Chex
- 10 oz bag mini marshmallows
- 4 tbsp butter (I use Smart Balance or Land O'Lakes)
- 3 heaping tbsp peanut butter (I like Skippy Natural or Smart Balance)
- Non-stick cooking spray (I use Smart Balance)
- Spray 9" x 13" baking dish with non-stick cooking spray.
- Add the whole 14 oz box of Chocolate Chex to large mixing bowl. I like to crush them a bit while they are still in their bag so they resemble rice krispie size with some whole Chex still floating around.
- Melt 4 tbsp of gluten free butter in a microwave safe bowl (about 30-60 sec).
- Add 10 oz bag mini marshmallows to melted butter and stir to coat.
- Melt marshmallows in microwave (about 1 - 1 1/2 minutes). Keep an eye on these in the microwave, as they do expand and can overflow the bowl easily.
- Remove the bowl from the microwave and stir melted marshmallows until smooth.
- Add 3 heaping tbsp of gluten free peanut butter and stir until combined completely with marshmallows. Mixture should be smooth.
- Pour melted marshmallow/peanut butter mixture into Chex and stir to combine, making sure all cereal is coated with marshmallow. This is going to be very sticky; I like to use a spatula and spray it with non-stick spray to limit sticking a bit.
- Scoop sticky marshmallow/cereal mixture into baking dish and use a spatula or spoon sprayed with non-stick spray to press into an even layer.
- Allow mixture to cool and then use a knife (sprayed in non-stick spray) to cut into squares.
- Enjoy!